This recipe is my own creation, though I must give a nod to Vegan Richa for the idea of combining mung beans and black-eyed beans in what turned out to be a very earthy curry. It is not unusual for me to experiment with different combinations of legumes, and I am well acquainted with spicing up mixed dal dishes.
Your palate is in for a treat here with a lingering spiciness that intensifies on the back of the tongue with each spoonful. No hard hitting burst of heat with this meal, and there is a wee bit of tangy sweetness present mainly because of the inclusion of tamarind. This is a cleansing and refreshing sambar that makes for an easy yet completely satisfying meal when served with a tempering rice dish and/or Indian flatbread. Don't let the list of ingredients discourage you from giving this dish a try — I assure you that it really is a very straightforward and simple recipe that you may find especially appealing during busy times when you don't have a lot of time to cook but don't wish to sacrifice nutrition or flavor. Adjust the spicing according to your preferences and pantry offerings.
|Black-Eyed Pea and Mung Bean Sambar|
|Recipe by Lisa Turner|
Published on February 3, 2013
Simple, warm and nourishing spicy black-eyed pea and mung bean curry
More black-eyed pea goodness from Lisa's Vegetarian Kitchen:
Black-Eyed Peas with Fenugreek and Tomatoes
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Black-Eyed Peas with Roasted Squash
Black-Eyed Peas with Potatoes and Tamarind
On the top of the reading stack: Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times by Ellen Kanner